Roasted potatoes and broccoli are the perfect two-in-one side when you need a starch and green vegetable for dinner. You’ll learn how to roast them on the same sheet pan so the potatoes are tender, the broccoli is perfectly roasted, and everything is ready at the same time.
Sheet Pan Roasted Potatoes and Broccoli
Roasting potatoes and broccoli together on a sheet pan gives me a starch and a green vegetable in one go, while I cook a protein. The potatoes just need a little head start, then I add the broccoli and let the oven do the rest.
In fact, this is one of my go-to ways to get dinner sides done year-round. In the cooler months, I roast fall vegetables, and when it warms up, I roast summer vegetables. Basically, whatever is in season! I roast veggies so often that I even made my own roasted vegetable seasoning to keep on hand.
What You Need
Baby potatoes cook quickly and get crispy around the edges, while broccoli gives you the green veggie. Olive oil helps everything brown, and garlic powder, Italian seasoning, and salt add flavor.
How to Roast Potatoes and Broccoli
- Prep the potatoes
Preheat the oven to 425F. Wash and dry the potatoes, cut them into evenly sized pieces, then toss with olive oil and seasonings. Spread them in a single layer on a large sheet pan. - Give the potatoes a head start
Roast the potatoes for 15 minutes. They take longer to cook than broccoli, so starting them first allows both vegetables to finish at the same time. - Add the broccoli
Toss the broccoli florets with olive oil and garlic powder. Add them to the sheet pan with the potatoes, spreading everything out so the vegetables aren’t crowded. - Finish roasting
Roast everything for another 10 to 12 minutes, until the potatoes are fork-tender and the broccoli is browned around the edges.
How to Get Crispy Potatoes and Broccoli
Use enough olive oil to lightly coat the vegetables and give them plenty of room on the sheet pan, or roast two pans at once. If the potatoes and broccoli are crowded together, they’ll steam instead of developing those browned, crispy edges. Also, dry the potatoes well after washing them to remove extra moisture, which works against the browning you’re trying to get in the oven.
Potatoes and Broccoli in the Oven FAQs
Yes, but don’t put them in the oven at the same time. Potatoes take longer to cook, so I give them a 15-minute head start, then add the broccoli for the final 10 to 12 minutes. This keeps the broccoli from overcooking while you wait for the potatoes to tenderize.
No. There’s no need to boil the potatoes first for this recipe. Cutting them into small, evenly sized pieces and giving them a head start in the oven gets them fork-tender without dirtying another pot.
The most common reason is overcrowding the sheet pan. Leave enough room between the vegetables for moisture to escape so they roast instead of steam. Also, dry the potatoes well after washing and make sure both vegetables are lightly coated with oil.
Yes. Red potatoes, Yukon Golds, or other roasting potatoes work. Cut larger potatoes into approximately ½-inch pieces so they’ll cook in about the same amount of time as the baby potatoes in this recipe.
You can easily add a protein to make this a complete sheet pan meal. Salmon can go in when you add the broccoli, like in my sheet pan salmon and potatoes. Raw chicken needs more time, so add it at the beginning with the potatoes, like in my sheet pan Dijon chicken and potatoes recipe. Sausage is another easy option that can be added at the beginning, with the potatoes. My baked sausage and peppers shows you how I cook sausage on a sheet pan.
You can add other vegetables as long as you account for how quickly they cook. Brussels sprouts and cauliflower can go onto the pan with the potatoes. Green beans, asparagus, and bell peppers cook faster, so add them when you add the broccoli. For more options and exact roasting times, use my roasted vegetables cooking guide.
Store leftovers in an airtight container in the refrigerator for up to 4 days. For the best texture, reheat them in the oven or air fryer until hot and crisp around the edges. The microwave works, but the vegetables will be softer.
Easy Roasted Potatoes and Broccoli
Ingredients
- 1 lb baby potatoes
- 3 tablespoons olive oil, divided
- ¼ teaspoon salt
- 1 ½ teaspoons garlic powder, divided
- 1 teaspoon Italian seasoning
- 1 lb broccoli florets, cut into small florets
Instructions
Prep the oven and potatoes.
- Preheat the oven to 425F with the top rack positioned in the middle of the oven. Line a large baking sheet with parchment paper.
- Wash and dry the potatoes, then halve or quarter them into approximately ½-inch pieces.
Season the potatoes.
- In a large bowl, toss the potatoes with 2 tablespoons olive oil, salt, 1 teaspoon garlic powder, and Italian seasoning. Spread them in a single layer on the baking sheet and roast for 15 minutes.
Prep the broccoli.
- Meanwhile, cut the broccoli into similar-sized florets. Add them to the bowl and toss with the remaining 1 tablespoon olive oil and ½ teaspoon garlic powder.
Add the broccoli.
- After 15 minutes, remove the sheet pan from the oven. Move the potatoes to one side of the pan and add the broccoli, leaving some space between the vegetables so they roast instead of steaming. Continue roasting everything together for another 10 to 12 minutes.
Check for doneness.
- The potatoes should be fork-tender and golden around the edges, and the broccoli should be tender with browned, crisp edges. If they're not quite done, return the sheet pan to the oven for 2 to 3 minutes, until done. Finish time can vary depending on the size of the potatoes and florets.
Notes
- Regular potatoes: Cut them into approximately ½-inch pieces so they’ll cook in the same amount of time.
- Broccoli size: Cut the broccoli into similar-size florets so it cooks evenly. Larger florets may need closer to 15 minutes.
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Ieva says
Easy and versatile. I could eat potatoes and broccoli with pretty much any main course!
DK says
I was looking for a great side dish for our salmon dinner this week and this recipe was just the perfect find! Simple yet so satisfying!
Harriet Young says
Loved this simple way to cook potatoes and broccoli together. Really easy and perfect for weeknights
kushi says
Roasted potatoes and broccoli are my favorite. So delicious.
Fay says
The perfect side when I’m craving a juicy steak!